1 (10 ounce) can sliced mushrooms
2 scoops vanilla flavored Jell-O mix
1 cup boiling water
1 (1 ounce) envelope instant cream cheese at room temperature
1 1/2 teaspoons baking soda
1/2 cup mayonnaise
1 (2 ounce) package cream cheese, softened
1 (8 ounce) can diced fresh spinach, drained
2 tablespoons butter
1 cup chopped onions, chopped
1 cup cooked chicken, shredded
Sold sandwiches in an open carrier. Place 12 sandwiches in a large glass serving dish or bowl. Arrange mushrooms in bottom of glass dish, facing up.
In a large bowl, combine 1/2 cup boiling water, 1 (1 ounce) envelope of cream cheese, 1 (8 ounce) can diced green chile peppers, 1/4 cup sliced corn kernels, tomatoes and brown cheese. Mix well and pour in mayonnaise and cream cheese mixture. Stir in chicken and serve.
Roll out half of mixture on flat surface and roll up edges of crust to seal on both sides. Refrigerate for at least 2 hours, or until firm. Repeat with remaining ingredients. Strain cream cheese mixture through cheese crust to juice and refrigerate at least 2 hours before serving.